28 oz. can tomatoes ( pour off all but a couple tablespoons of the liquid)

1 tsp cumin

1 tbsp. smoked paprika

Red pepper flakes to taste

¼ cup feta cheese crumbled

Cilantro to taste ( ½ cup)

4-5 eggs

In pan, sauté the onions in a little olive oil until translucent

Add garlic and cooked spaghetti squash, cook for another 3-5 minutes to dry out the squash, until there is no more visible liquid pooled in the pan when you press the squash with the back of your spatula

Add the tomatoes and 1-2 tbsp. of the tomato liquid, breaking up the tomatoes into smaller chunks, then add the cumin, paprika, red pepper flakes, ½ the cilantro, and the feta. Cook stirring occasionally for 5 minutes, the liquid should be at a low simmer. Add salt to taste, but you won’t need much with the feta.

Use a spoon to make little wells in the mixture, crack the eggs into these wells. Cover pan and simmer for another 5-10 minutes (basically poaching the eggs in the veggies, cook until they are set in the whites, but the yolks are still a little runny, if you press the top of the egg with your finger where the yolk is, they should still feel squishy)

Sprinkle with the other ½ of the cilantro, I also used some pecorino romano or you could use little more feta. Serve with flatbread or tortillas to mop up sauce.